Heat the oven to 220°C/200°C fan/gas 7. In a small bowl, combine 40g softened unsalted butter with 3 crushed garlic cloves and half a small bunch of finely chopped fresh parsley. Season well. Take 4 free-range skin-on chicken thighs, loosen the skin a bit on each one and work some of the butter mix under, rubbing any leftover butter on top. Season well, then put in a roasting tray and roast for 30 minutes. After 15 minutes, trim 350g purple sprouting broccoli and toss with 1 tbsp olive oil and salt and pepper in a baking tray, then roast for 10 minutes.

About Delicious Magazine

Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.